Our tasting room is opening for the season on Friday, March 29th. Reservations are recommended…book yours here.

Added Nice Chice!

checkout view cart ()

BBQ Pizza

Nothing beats homemade pizza, and it’s even better when done on the grill. If you have a good Italian market nearby, they often have pre-made pizza dough balls…there’s no shame in using these! The dough recipe we use is from Bobby Flay…we’ve tried lots and find this one to be the best.


Pizza Dough

3 ½ to 4 cups bread flour, plus more for rolling (you can substitute all purpose, but crust will be chewier)
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 ½ cups water, 110 F (43 C)
2 tablespoons olive oil, plus 2 teaspoons

Pizza Sauce

1 can roughly chopped San Marzano tomatoes
1 cup passata
Fresh oregano
1 clove crushed garlic
Salt and pepper to taste

Suggested Toppings

Whatever you like! Here is one of our favourites:
Thinly sliced dried Spanish chiorizo
Black olives
Roasted red peppers
Thinly sliced shallots
Fresh mozzarella
Fresh arugula

How To Make

Combine the flour, sugar, yeast and salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
Preheat the barbecue to 450 F. Have all your ingredients ready and near the grill.
Roll the dough thinly on a floured surface. Brush one side of the dough with EVOO. Lower the heat on one side of the barbecue and keep the other side at high heat to maintain 450 F.
Place the dough, oil side down, onto the side of the grill with lower heat. While dough is cooking lightly brush the other side with oil. Grill the dough for 2-3 minutes, checking frequently to make sure it doesn’t burn. It will start to bubble and once it’s nicely toasted, flip the dough over.
Quickly dress your pizza by spreading sauce, sprinkling cheese and adding your toppings. Close the lid of the grill and cook for ~5 minutes. Once the cheese is melted to your preference, lift the pizza off the grill and onto a cutting board. Add the arugula, cut, and enjoy with a glass of our Cabernet Franc!